true or false 19. moist heat method may be cooked by moist heat cookery the common filipino dishes are tinola, sinampalukang manok. 20. the dry method is usually reserved for young tender poultry. 21 in fabricating chicken have 13 steps. 22. food prepared a day or more before they are served. 23. the common causes of food contamination and food spoilage are failure to properly refrigerate food. 24. food and prepared a day or more before they are served. 25. the fat distribution and maturity of the chicken affect the quality of the product . 26. the common causes of food contamination and food spoilage if not properly refrigerate food. 27. cross contamination of cooked foods through properly cleaned equipment. 28. failure equipment to reheat foods to temperature that can kills bacteria 29.prolonged exposure to temperature unfavourable to bacterial growth. 30. Uninfected employees or workers because of poor personal hygiene practices.
